Crispy Chicken Thighs & Garlicky Schmaltz Rice

1. Generously season your chicken thighs with salt and add them to a cold pan (it’s okay to crowd the pan). Also, place a medium pot of salted water on high heat.
2. Cook the chicken thighs on low heat until the skin is browned and crispy (~15 minutes), draining and reserving the rendered fat occasionally as it pools up. Flip the thighs over and finish cooking over medium heat.
3. When the pot of water comes to a boil, blanch the snap peas by tossing them in and cooking for 20 seconds. Remove them and place them in an ice bath to stop the cooking process.
4. Dry the snap peas, then thinly slice them on a bias into long, thin strips and add them to a large bowl. Add 1 tbsp of olive oil, then zest the entire orange and toss the snap peas with the zest, along with a large pinch of flaky salt.
5. Remove the chicken from the pan once cooked. Then, finely slice your scallions and garlic.
6. Set the same pan over medium heat and add the reserved chicken fat, the scallion whites, and garlic. Cook until fragrant and the garlic starts to brown.
7. Add the rice and briefly toss it in the garlicky schmaltz before deglazing the pan with the chicken broth and cooking just until the rice is hot.
8. Split everything between two plates and enjoy!